Chocolate & Jaffa Souffle' with Chocolate Cream

The souffle' didn't rise as much, only because my oven is horrible and it messed up the timing, so I didn't know when to take it out. Anyways I'll give this another shot next week. My pool looks a bit dirty...

Ingredients:

Chocolate Souffle'-

300g - Dark chocolate
4 - Eggs separated
70g - Caster sugar
Butter to coat the ramekins
Caster sugar to coat

Orange Jaffa-

2 - Oranges
250g - Sugar
Dash of water

Chocolate Cream-

150ml - Cream
50g - Grated Chocolate

Method:

Preheat the oven to 200°C . Melt the chocolate over a double boiler and combine with the egg yolks until mixture is then thickened and combined. Whip the eggs and gradually add sugar until stiff peaks form. Mix in 1/3 of the meringue into the chocolate mix and until mixture has loosened, Add in the 2/3 of the meringue and gently fold the mixture until combined. Brush the ramekins with the softened butter and brush upwards. Put in a spoonful of sugar and roll the sugar around with the ramekin and evenly, do the same with all the ramekins. Spoon the mixture into the ramekins until half way.

Cut the oranges into chunks and place them into a saucepan, smother them in sugar and put a dash of water along with it. Bring the oranges to the boil and let it cool down for about 3 minutes and back up to the boil, then let it cool. Take off the pulp and dice the candied skin finely. Then place a small amount into the half filled souffle'. Spoon in the rest of the souffle' mixture until it reaches the top.

Bake for 8 minutes until it has risen up high (not like mine). Whip the cream until stiff and fold in the grated chocolate. Dust the souffle' with icing sugar and serve.

Tip:

-Try not to get the mixture onto the side of the ramekin, this will cause the souffle to catch onto the sides and unable to rise up straight.
-Use a good oven
-Don't over whip the cream
-Sides should be crispy and inside gooey
-Open the center of the souffle' and drop in the cream

~Serve hot

.rEy.